By Shreya Goswami
September 4, 2023
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Getting the Geographical Indications (GI) Tag bestows regional Indian items with the recognition they deserve as heritage foods. Here are some new additions to the list from across India.
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The small, green brinjals from Odisha’s Nayagarh district are known for being loaded with seeds and unique taste.
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Also known as Magic Rice, this semi-glutinous variety is cultivated in Assam’s Brahmaputra River valley.
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Tapped from date palm trees in Odisha’s Gajapati district, this jaggery is traditionally made by the Soura tribe.
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Also known as Malcorada and Goa Mankur, this mango variety is small, pale in colour and quite sweet.
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Originating in Odisha’s Dhenkanal district, this sweet dish is made with buffalo milk cheese and cardamoms.
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Also known as the queen of desserts, this layered Goan cake is made with coconut milk, ghee, eggs and sugar.
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Made with red ants or Kai, this unique chutney is popular among the tribal communities of Odisha’s Mayubhanj district.
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Grown in Jammu & Kashmir’s Chenab valley, these red-hued lentils are a staple food from the state.
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Produced exclusively in Sulai, Ramban district, Jammu & Kashmir, this exquisitely sweet honey is 100% organic.
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Cultivated for centuries by tribal communities of Koraput, Odisha, this rice variety is known for its black colour.
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